Try this Vegetarian Korma recipe, or contribute your own.
- 1 cup heavy cream
- 1 teaspoon minced fresh ginger root
- 2 teaspoons salt
- 4 cloves garlic minced
- 1 cup frozen green peas
- 1 1/2 tablespoons vegetable oil
- 1/2 red bell pepper chopped
- 1 small onion diced
- 2 potatoes cubed
- 4 carrots cubed
- 1 fresh jalapeno pepper seeded and sliced
- 3 tablespoons ground unsalted cashews
- 1 (4 ounce) can tomato sauce
- 1 1/2 tablespoons curry powder
- 1/2 green bell pepper chopped
- 1 bunch fresh cilantro for garnish
- Carbohydrate 41.5625086119573 g
- Cholesterol 40.7575000519329 mg
- Fat 18.5442392114962 g
- Fiber 8.33585864692814 g
- Protein 8.36348279470096 g
- Saturated Fat 7.8565200149428 g
- Serving Size 1 1 (335g)
- Sodium 126.930461311128 mg
- Sugar 33.2266499650291 g
- Trans Fat 0.96810623757446 g
- Calories 354 calories
Step-by-step
- Take the vegetable oil, and heat it on a skillet that is over a medium heat.
- Stir in the onion now, and cook this until it is tender.
- Now you can mix in your ginger and garlic, and continue to cook on the skillet for another minute.
- Mix in your potatoes, carrots, jalapeno, cashews, and tomato sauce now.
- Be sure not to forget to season this with salt and curry powder!
- Cook this altogether, stirring all the while, for about 10 minutes, or until the potatoes are tender.
- Once that is done, stir in the peas, green bell pepper, red bell pepper, and cream into the skillet.
- Reduce the heat down to a low heat, cover the skillet, and allow this to simmer for about 10 minutes or so.
- Garnish the finished result with cilantro, and it is ready to serve.
The ingredient list omits the dense preparation demands required to process root vegetables efficiently before cooking begins. Uniform cubes ensure even cooking rates across dense starches.
Equipment Essentials and Skillet Management
A wide 12-inch heavy-bottomed skillet or Dutch oven is necessary to hold the volume of root vegetables and sauce without overcrowding. If using a standard 10-inch skillet, the vegetables will stack too high, preventing the tomato sauce and ground cashews from making proper contact with the hot surface during the initial 10-minute sauté. Maintain medium heat strictly during this phase to prevent the minced garlic and ginger from burning before the potatoes begin to soften.The Role of Cashews in Sauce Texture
Ground unsalted cashews act as the primary thickening agent in this recipe, absorbing moisture as the tomato sauce reduces. Stir constantly during the 10-minute vegetable softening stage because the ground nuts settle quickly and scorch against the pan bottom if left unattended. Substitute fine almond flour at a 1:1 ratio if cashews are unavailable, though the fat content will shift slightly.Simmering Mechanics for Dairy Stability
Heavy cream breaks down and separates into oil and solids if subjected to high rolling boils. Lower the temperature setting to a gentle low heat immediately before pouring in the cream and peppers. Cover the pan with a tight-fitting lid to trap steam, allowing the frozen green peas and bell peppers to thaw and tenderize during the final 10-minute simmer without overcooking the carrots.
